Thursday, June 07, 2007

Panch phoran --- the Sorceress of Spices. Panch Phoran also known as panch phoron, panch puran, panchpuran, punch puram, punchpuram is a classic Bengali spice blend typically consisting of five spices in equal measure. It is more Bengali and maybe also Oriya than any other region of India.

In Bengal, the place of origin of this spice,sometimes a spice called radhuni is used in place of mustard seed. A better replacement for radhuni, hardly available outside of Bengal, would be celery seed. However my Panch Phoran always has mustard seeds and I like it that way

“Paanch” is bengali for Five and “Phoron” means spice. Panch Phoran is used mainly for tempering, to flavor the hot oil before adding rest of the ingredients. The essence being tempering with Five Spices. It is usually never ground or used as a powder unlike other spices which are used both in whole and ground form. However dry roasted panch phoron is ground to make a powder that is sprinkled on chutneys. But it is NEVER used in powder or paste form in any other preparation.

Panch phoron is added to the hot cooking oil before adding any other ingredients thus flavouring the oil and releasing the aroma of the seeds and causing them to pop in the pan. At this point the other ingredients are added. Here I have a recipe for quick stir fry of beans and potatoes with Panch Phoron, made in a almost typical Bengali way. The same recipe is used for other veggies too like Potatoes and Cauliflower or Potatoes and Okra and even with mixed Vegetables.

Though Panch phoron is usually not used to season any meats other than fish, I have used it for an awesome chicken dish that I will post soon

If you do not have Panch Phoran but have all the five spices that are needed for this just add equal measures of each to get your own Panch Phoran. You may use the methi in less proportion to the others.

Turmeric ~ 1/4 tspRed Chilli Powder ~ optional and as per tasteAmchur Powder or Roopak Kala Chat Masala ~ absolutely optional and as per taste. Avoid this masala if you are using veggies other than green beansSaltOil

How I Did It

Heat Oil in a Kadhai/Frying panAdd Panch Phoron. Wait for the seeds to pop.Add the green chilies and the potato.Sprinkle a little turmeric powder and sauteAdd the chopped green beans and sauteAdd Salt. If you want to spice it up add Red Chili PowderCover and cook by stirring off and on. Do not add water, you may sprinkle a little only. Be careful that it doesn't burn, so remember to stir and mix frequentlyNow is a step no hard core Bong would ever do. Shhhhhh... don't tell your Bong friends but I add a little amchur powder or Roopak Kala Chat Masala at this pointCook till doneEnjoy this dry dish with Roti or Rice.

I use it sometimes for dal.I don't particularly like the taste of Kalongi when I bite into it though.Great write up.Subzi looks so yummy Sandeepa.I had some scarce leftovers today for lunch and this photo is making me hungry!:)

I just love the mix of these spices. Masoor daal I made turned out excellent with a dash of this spice. Maybe some time if u could post the recipe made of banana flower and dash of PP would be great. I have had this in a resturant and have flipped over it ever since. Thanks for sharing the Bangla pp mix.

I shall try this Sandeepa..it sounds simple too..thats what i love about your site....u make cooking sound so much easier and thats where the greatness lies......KISS : Keep It Simple, Sweetheart!!! :)

i have all the ingredients for Panch Phoron in my pantry so that helps too....and lovely first pic.....

u know every time i try something from the blog and it turns out successful i feel like sharing the pic with you to tell u how happy i am that it turned out so good.....:)

'Pach phoron' for you,'pass puron' for us, an absolute necessity in an Assamese kitchen...although, I'm ashamed to say, I hardly use it... I hope no hardcore Assamese reads this, who knows I may be boycotted...

Thank you, Sandeepa. I blended my own Panch Phoron, but was stymied on how to use it. Not knowing any better, I fried paneer cubes in it. The flavor was great, but the texture was too gritty. My error. I ate it anyway, but next time I will try one of your recipes.

Loved your aloo beans!!!!! And paanch phoran in it is great! Thanks for the heads up....... I was using this a lot in my cooking but somehow stopped since a while. Now I must go and mix them all together!

Beautiful picture Sandeepa... great info about a spice I have only heard the name of, had no idea what was in it... Indian Five Spice powder, eh? An interesting mix of spices, I'll try it, I have all the five ingredients at home.

Sandeepa,I sometimes make palyas(dry subzi) by giving Panch Phoron Thandka along with some red chilies as well and thats about it. With no other additions. The aroma of this combined with the veggies is just out of the world.

RichaPanch Phoran tadka is a part of me. Either this or Kalonji is waht I use in my everday simple dishes

Shivapriya & SuganyaYou get this as a small pack labeled "Panch Phoran" at the grocery stores too, so need not make this yourself

AshaYou don't need to bite into Kalonji, actually i use it so much that I don't even remember biting into it :)

BubbaliliYou are right, the Masoor dal with this spice is awesome.

MoiYou are too sweet :) Thanks and I would love to see your photographs of the food you make. You are such a good photographer would love to see your take on Food Photography and maybe get some tips from you too

ViniYou know right :)

Sunitaha, ha :) At my home its a must, I cannot live without it

SJRadhunir bodol e panch phoron er guro dao ki ? Post yours and I will try that version too, not that I cook shukto often

SusanTry the Red Masoor dal with this spice, the flavor is awesome.Next time when you fry paneer with this spice add some potatoes or tomatoes, I think the smoothness of this veggies will balance out the gritiness, at least the grittiness will be masked

Trupti:)

IndoWe use Panch Phoron ALMOST ALWAYS as WHOLE FOR TEMPERING. If grounded, the powder is only used to sprinkle at the end, NEVER used like cumin or corriander powder

I am here Sandeepa, I know its been a long time, and this is my first comment to anyone after so long, too!

Actually one of good friend was not feeling good and then we came to know that she has cancer. For one month we couldn't believe, didn't feel like doing anything. Will be joining you guys soon...I miss you all.But thanks to keep checking :)

Sandeepa, Thanks for posting a comment asking for me :). I have lots going on and have no time to sit and blog though I have some pics in the camera:). I do try to blog hop to still be in foodie loop:))

Just today my friend who is from Bihar was talking about Panch phoron and Jhonk and then got confused:). Now I see this here.

I do not agree to mustard or shorshe being a part of the traditional Bangali Panch Phoron. The fifth spice is "Radhuni" not sure what would be the english term for the same :).

But yes Panch phoron is a magical spice that so many of my north indian and south indian friends have started to enjoy. The magic lies in the fact that one doesnt need garlic/onions/ginger to add to the taste as vegetables cooked with panch phoron tastes so complete! Yes cooking in shorshe tel or mustard oil enhances or compliments the taste of paanch phoron.

Usually south indians hate anything cooked in mustard oil, but my southy friends have borrowed panch phoron and mustard oil from me :D

By the way I loved your recipe for Chingri Maacher Malai Curry. I shall try it out in a day or two.

My husband has lived a better part of his life in Kolkata so I'm often in search of Bong recipes when its time to pamper him ;). I find the spice mix very intriguing. And though I might have used a combination of them or a few of those in many a recipes. Keeping it a a spice mix is totally new.

Hi Sandeepa, hopped into Panch Phoron from your recipe of labda. I am making labda for the first time tomorrow for Bijoya dinner. I always thought that Radhuni was part of the 5th spice. Is there any equivalent to Radhuni? Do let me know:)

I mostly use mustard as the fifth spice in my PaanchPhoron. We have been probashi bangalis with no access to radhuni for most parts so mustard has always been the best choice. If you do have radhuni, definitely use it.

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Predominantly a Bong, who loves being a Mom and loves to cook among other things for the li'l one and the big ones.She loves to write too and you will find her food spiced up with stories. Mainly a collection of Bengali Recipes with other kinds thrown in, in good measure. A Snapshot of Bengali Cuisine